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Grit Cakes Recipe
An easy recipe for grit cakes. This grit cake recipe uses just 5 ingredients and takes classic grits to the next level by pan-frying them to golden perfection.
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Chill Time
1
hour
hr
Total Time
1
hour
hr
40
minutes
mins
Course:
Side Dish
Cuisine:
American
Keyword:
grit cakes
Servings:
4
Author:
Claire Cary
Ingredients
4
cups
water
½
teaspoon
salt
1
cup
stone ground grits
½
cup
gluten-free all-purpose flour
2
tablespoons
olive oil
for frying
US Customary
-
Metric
Instructions
Combine the water, salt, and grits in a medium pot.
Bring to a boil and then cover and simmer until the water is absorbed, about 15-20 minutes.
Grease a 9x12-inch pan or baking sheet with oil and then pour the cooked grits on top.
Smooth the top out, then set in the fridge to chill for 1 hour.
Cut with a round cookie cutter.
Cover each cake with the flour.
Heat the oil in a pan and once warm, fry each grit cake on each side for about 1-2 minutes or until golden.
Notes
To use quick cooking grits, bring the water to a boil, reduce to low, and simmer for 5-7 minutes, or until the water has been absorbed.
For cheesy grit cakes, add 1 cup of shredded cheddar cheese to the cooked grits before spreading them out on the pan.
If you don't have a cookie cutter, simply use a knife to cut the grits into square cakes.
Do not fry above medium heat, or the grit cakes may burn!
To store:
Grit cakes can be stored in an air-tight container in the refrigerator for up to 5 days.
To freeze:
Wrap the grit cakes in plastic wrap and freeze for up to 3 months.
Mama says, “Make sure to always check your labels!”
Nutrition
Serving:
1
grit cake
|
Calories:
257
kcal
|
Carbohydrates:
42
g
|
Protein:
5
g
|
Fat:
8
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Sodium:
303
mg
|
Potassium:
54
mg
|
Fiber:
2
g
|
Sugar:
1
g
|
Vitamin A:
83
IU
|
Calcium:
18
mg
|
Iron:
1
mg